Description
This recipe I found in the pages of gourmet magazine. Delicious, rich, flavorful soup. I'm sure that with beans you've never tried, but in vain. Highly recommend. Beans "Pinto& quot; has a characteristic spot, this got its name. In Spanish this word means "raskruchen traveler". When cooking spots disappear and the beans become a uniform color. Beans are popular in different cuisines of the world, contains a lot of minerals and vegetable protein.
Ingredients
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Veal
200 g
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Beans
100 g
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Carrots
1 piece
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Beets
2 piece
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Onion
1 piece
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Tomatoes in own juice
150 g
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Cabbage
180 g
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Bay leaf
2 piece
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Potatoes
2 piece
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Garlic
3 tooth
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Black pepper
5 piece
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Salt
1 Tbsp
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Olive oil
2 Tbsp
Cooking
Beans pre-soak for the night. Soak the beans in water before cooking is necessary. This process softens the beans and returns them to the water, which reduces cooking time. The water in which you soaked the beans, always pour and cook the beans in fresh.
Meat wash, cut into small pieces, place in a saucepan and cover with cold water (approximately 1.5 liters). Put Bay leaf and pepper. Bring to a boil, remove the foam and cook on low heat for 40-60 minutes until tender. Salt. Peel potatoes, cut into cubes and add to the meat together with the beans. Simmer all together for 15 minutes.
Onions, carrots, beets cut into small pieces.
Heat the olive oil in a pan, add chopped vegetables and fry them lightly.
Add pureed tomatoes and bring to a boil. Cabbage finely chop and add to soup.
After 10 minutes add the tomato soup prepared with onion, add chopped garlic. Bring to the boil and leave to infuse under the lid.
Serve borscht with sour cream, dried pieces of rye bread and green onions (to your taste). Bon appetit.
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